Fall Market Salad with Pomegranate Vinaigrette and Savory Granola
Servings: 6-8
Author: Pamela
Ingredients
Vinaigrette:
¼cuppomegranate molasses*
1small shallotcoarsely chopped
Zest and juice of 1 lemon
½cupunrefinedcold-pressed extra-virgin olive oil
2Tablespoonsfresh mint leaves
2Tablespoonsfresh parsley leaves
a pinch of sea salt
a few grinds of black pepper
10cupssalad greens of choicenice to add some peppery greens in the mix such as arugula
1Fuyucrunchy persimmon, diced into quarter-inch cubes or thinly sliced
½cuppomegranate seeds
1cupsavory granolarecipe follows or ½ cup, finely chopped Marcona almonds
Instructions
Process all vinaigrette ingredients in a blender until well blended. Taste for seasoning.
Arrange the salad greens in a serving bowl. Toss the greens lightly with the dressing. Arrange the persimmon, pomegranate seeds, and granola on top and drizzle with a little extra dressing and flaky sea salt. Serve immediately.
Notes
*Or pour 2 cups of pure pomegranate juice into a small pot over medium-low heat and boil until the juice has reduced to ¼ cup and is thick and syrupy, about 20 minutes. Let cool. When looking for pomegranate molasses, you may find something called pomegranate paste, which works here. The difference is noticeable only in the color of the dressing. Pomegranate molasses will keep the salad dressing a green color, whereas pomegranate paste will make it a brown color. Savory Granola: (Recipe makes more than needed. Feel free to cut in half or save for another use) 1 cup mixed unsalted pecans, walnuts, hazelnuts, Brazil nuts, cashews, roughly chopped ½ cup raw pumpkin seeds ½ cup raw sunflower seeds ¼ cup sesame seeds 2 Tablespoons coarsely chopped fresh rosemary leaves 1/8 teaspoon cayenne pepper ½ teaspoon flaky sea salt 2 Tablespoons unrefined, cold-pressed extra-virgin olive oil ¼ cup pure maple syrup1. To make granola: Preheat oven to 350 degrees. Line a rimmed baking sheet with unbleached parchment paper. 2. Pulse half of the mixed nuts, ¼ cup pumpkin seeds, ¼ cup sunflower seeds and 2 Tablespoons sesame seeds in a blender or food processor until very finely chopped. 3. Transfer to a large bowl with the remaining roughly chopped mixed nuts, pumpkin seeds, sunflower seeds, sesame seeds, rosemary, cayenne and salt and stir to combine. 4. In a small bowl, whisk together the oil and maple syrup, until well blended. It is really important to mix the oil and syrup so that everything is emulsified, otherwise the syrup may burn. Add the syrup mixture to the nut mixture and stir to coat well. 5. Transfer to the prepared baking sheet and spread out evenly. Bake for 20 to 30 minutes, stirring occasionally until golden brown. The mixture will not be crunchy at this point, but will become so out of the oven. Allow to cool before serving.Granola can be stored in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.